Description

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Grain legumes are considered to be one of the most important sources of low-cost proteins and play an important role in the human diet. The protein quality of legumes is lower than in meat and dairy proteins due to their relatively low content in sulfur-containing amino acids, methionine and cysteine, as well as the aromatic amino acid tryptophan. Legumes include peas, beans, lentils, chickpeas, and other plants that are used as food in different culinary forms. From the nutritional point of view, legumes are considered as a source of cholesterol-free proteins. The protein content of legumes ranges generally between 20% and 30% of energy, although the quality of legumes protein is often underestimated because of their relatively low content of sulfur amino acids.